Twice-cooked pork slices is one of the representative dishes in Sichuan traditional cuisine, belonging to Sichuan cuisine series. The raw materials are mainly pork hindquarters, green peppers, garlic sprouts, etc., which are unique in taste, bright in color, fat but not greasy.

2, husband and wife lung slices

Husband and wife lung slices, a famous dish in Chengdu, Sichuan, were created by Guo Chaohua and Zhang Tianzheng. Usually, beef scalp, beef heart, beef tongue, tripe and beef are used as main materials, marinated and then sliced. Add Chili oil, pepper noodles and other auxiliary materials to make red oil and pour it on it. It is fine in production, beautiful in color, tender and delicious, spicy and fragrant, and very palatable.

3, garlic and white meat

Garlic paste and white meat is a dish, which belongs to Sichuan cuisine. The main raw materials are garlic paste and meat. It is delicious and nutritious. When it is eaten, it is mixed with chopsticks. With the hot air, the smell of a combination of soy sauce, Chili oil and garlic is straight to the nose, which greatly stimulates people's appetite. Garlic is rich, fat but not greasy.

4, Zhangcha duck

Duck with Zhangcha is a special traditional dish in Sichuan cuisine banquet. This dish is made of Chengdu South Road Duck, which is prepared with more than a dozen seasonings such as sugar, wine, onion, ginger, cinnamon, tea and star anise, and smoked with camphor wood chips and tea, hence the name "Zhangcha Duck".

5, white oil tofu

White oil tofu is a traditional dish in Sichuan Province. It belongs to Sichuan cuisine. The main ingredient is tofu, which tastes fragrant, and the technology is burning, which is salty and delicious. It tastes sweet and salty. Sweetness: Tofu, lard, sugar, monosodium glutamate, pea powder, soda, etc. Salty taste: use salt water and add white pepper.